Italian Lobster Tail Pastry: A Renaissance Dessert Delight

Discover Lobster Tail Pastry: Sfogliatelle Ricce

Start with this classic lobster tail pastry to delight your guests with flaky, aromatic layers.

Delicious sfogliatelle ricce (sometimes called lobster tail pastry) was originally prepared only for the Italian aristocracy during the Renaissance.

Ingredients for Lobster Tail Pastry

• 12 ⅓ ounces bread flour
• 12 ⅓ ounces semolina flour
• 1 teaspoon kosher salt
• 2 tablespoons honey
• About 6–8 tablespoons cold water, plus extra if needed
• 1 ½ cups whole-milk ricotta cheese
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 orange
• ½ teaspoon ground cinnamon
• Powdered sugar, for dusting
• Unsalted butter, melted, for brushing

Step-by-Step Instructions

1. In a large bowl, combine the bread flour, semolina flour, and kosher salt. Stir well to blend.
2. Add the honey and gradually pour in the water. Mix until a dry, pasta-like dough forms. If any flour remains, add up to 2 teaspoons more water.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth. Shape into a disc, wrap in cling film, and rest in the fridge for 2 hours.
4. While the dough rests, prepare the filling: in a medium bowl, mix ricotta, sugar, vanilla, orange zest, and cinnamon until smooth. Chill until ready to use.
5. Roll out the rested dough into a thin rectangle (about 1/16-inch thick). Brush with melted butter, then fold the dough like a letter (into thirds). Rotate and roll again. Repeat 2 more times for extra layers.
6. Cut the dough into 3×4-inch strips. Brush each strip with butter, then roll loosely into a spiral, leaving one side open like a lobster tail.
7. Pipe or spoon 1 tablespoon of ricotta filling into the opening of each pastry.
8. Place pastries on a baking sheet lined with parchment paper. Cover and chill for 1 hour.
9. Preheat oven to 375°F (190°C). Bake pastries for 25–30 minutes until golden and crisp.
10. Let cool slightly, then dust with powdered sugar. Serve warm and enjoy your homemade lobster tail pastry!

Tips for Perfect Lobster Tail Pastry

• Keep everything cold: Cold dough and butter help create crisp, flaky layers.
• Rest well: Allowing the dough to rest prevents shrinkage during baking.
• Customize flavors: Try adding lemon zest or vanilla bean to the ricotta filling.

Storytime: Legend says these delicate shells were once the pride of Neapolitan bakers, reserved for special feasts in Renaissance courts.

With these steps, you’ll master the art of lobster tail pastry and bring a touch of Italian aristocracy to your dessert table.

For more inspiration, check out the original recipe credit at Allrecipes.